2 1/3 c. flour
1 1/3 c. sugar
3/4 tsp. salt
3/4 c. butter flavor Crisco or butter
2 tsp. baking powder
3/4 c. milk
2 eggs
1 tsp. vanilla

FILLING:

1 c. Ricotta cheese
1 egg
2 tbsp. sugar
1 tbsp. grated lemon peel
1 c. fresh or frozen blueberries, drained

TOPPING:

Reserved crumb mixture
1/2 c. chopped nuts
1/3 c. packed brown sugar
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch pan; set aside.

For Batter: In large mixing bowl, mix first 3 ingredients. Cut in Crisco until crumbly. Remove 1 cup mixture and set aside for topping. To remainder of batter, baking powder, eggs, milk, and vanilla. Beat on medium speed 2 minutes. Scrape bowl constantly. Pour in prepared pan and set aside.

For Filling: In medium bowl, blend cheese, eggs, sugar, and lemon peel until smooth. Sprinkle blueberries over batter in pan. Gently spread filling or blueberries.

For Topping: In small bowl, mix reserved crumb mixture, nuts, brown sugar, and cinnamon. Sprinkle over top. Bake at 350 degrees for 45 to 50 minutes. Done when wooden toothpick comes out of center is clean. Cool slightly before cutting.